Cooking Steps

1. 

   Step1:Heat water, sugar, salt, butter or salad oil in a pot. Turn to low heat.

2. 

   Step2:Sift in low gluten. Stir quickly.

3. 

   Step3:Stir to the state on the drawing. Turn off the fire. Sit the bottom of the pot on cold water. Let the batter cool.

4. 

   Step4:Cool to 50,60 degrees (not too hot). Add the whole egg mixture in several times. Stir well. At this time, use chopsticks to pick up the batter. The batter is in inverted triangle state, and it is not easy to fall. You can't add the whole egg liquid. (three eggs may be needed if the eggs are small. Two eggs will be enough this time.

5. 

   Step5:Put the batter into the flower mounting bag. Bake the tin paper on the pad of the baking tray. There should be a distance between the batters. (it's a bit ugly

6. 

   Step6:Preheat the oven in advance. First bake for 15 minutes at 210 degrees, then 180 degrees and then bake for 20 minutes. My is a mini oven.

7. 

   Step7:Then make casserole. Mix egg yolk with sugar. Sift in cornstarch and low flour.

8. 

   Step8:Stir to this state. Heat the milk until it boils. Slowly pour it into the batter.

9. 

   Step9:Mix well and return to the pot. Heat with a small fire. Keep stirring. Turn off the heat until thick. Add butter. Continue mixing.

10. 

    Step10:Pour into a bowl and cover with plastic wrap. Refrigerate for 15 minutes. Add whipped cream (or cream cheese and milk).

11. 

    Step11:Take out the puff. Squeeze in the casserole.

12. 

    Step12:It's produced. Laugh up to the sky.